Recipe: Rum and banana souffle

Serves approximately 8

Ingredients

• unsalted butter to grease
• caster sugar to dust
• 125 g (4.5 oz) caster sugar
• 1 tbsp caster sugar (extra)
• 12 medium eggs
• 75 g (3 oz) plain flour
• 375 ml (13 fl. oz) milk
• 20 g (3/4 oz) unsalted butter
• 1 split vanilla pod
• 1 large banana, mashed
• 1–2 tbsp rum (to taste)
• icing sugar to dust

Method

1. Preheat the oven to 180°C/350°F/Gas mark 4. Grease 8 ramekin dishes with butter and then dust with caster sugar.
2. Separate the yolks from the whites of 10 eggs, putting 8 yolks in one bowl, 2 yolks in another, and 4 egg whites in another bowl.
3. Add the 125 g of sugar and 2 remaining whole eggs to the bowl containing the 2 egg yolks. Whisk to a light, pale colour, then fold in the flour.
4. Place the milk, butter and vanilla pod in a saucepan and bring to the boil. Then remove from the heat and discard the vanilla pod.
5. Pour the egg mixture into the saucepan of milk, whisking vigorously and continuously until a very thick custard is formed. Then return to the heat and whisk continuously until it comes to the boil. Add the 8 yolks and beat in briefly.
6. Remove from the heat and pour into a clean bowl. Beat (by hand or with a mixer) for 5 minutes. This will make the mixture smooth and also help to cool it down. This is the ‘base’ for the soufflé.
7. Mix the rum with the mashed banana, add this to the ‘base’ and set to one side.
8. Beat the 4 egg whites in a large glass bowl until they begin to form peaks. Then gradually add the tbsp of sugar, beating continually until stiff peaks form.
9. Using a rubber spatula, fold 1/5 of the egg white carefully into the base, making sure not to beat the air out. Then fold in another 3/5 of the egg white. At this point, you need to choose whether to add the remaining 1/5 of the egg white, which will make the soufflé rise more, but will reduce the flavour.
10. Divide the mixture between the ramekins, filling them to the top. Bake for 10 minutes or until golden brown and cooked. Then remove from the oven and dust with icing sugar.
11. Serve immediately.